String Bean Casserole Salad
- Prep: 20 min
- Cook: 20 min
- Total: 40 min
- Servings: 1 pound
Ingredients (8)
-
½ cup apple cider vinegar
-
½ cup French-fried onions (recommended French’s®)
-
1 pound green beans trimmed, cut into thirds
-
1 red bell pepper seeded, sliced
-
2 cloves garlic smashed
-
2 ounces dried porcini mushrooms
-
8 sprigs fresh thyme
Steps (8)
-
Step 1Fill up a large bowl with water and a few handfuls of ice, set aside.
-
Step 2Bring a large pot of water to a roiling boil. Add a heavy pinch of salt, the green beans and the bell peppers. Stir to dissolve the salt and cook the vegetables until bright and still crisp, just a few minutes.
-
Step 3With a sieve or slotted spoon, move the vegetable to the bowl of ice water to stop them from over cooking.
-
Step 4Once the vegetables are cooled remove them to a paper towel-lined baking sheet and pat dry.
-
Step 5To prepare the mushrooms: In a small saucepot on medium heat add 2 cups of water, vinegar, mushrooms, garlic, thyme and 1 teaspoon salt. Stir to dissolve the salt, cover and cook on medium heat for 15 minutes.
-
Step 6Turn off the heat and let it rest covered for 15 minutes more.
-
Step 7Shake the excess liquid off the mushrooms and add them to a large bowl along with the cooked vegetables and the Hidden Valley® Original Ranch® Dressing.
-
Step 8Toss and serve with fried onions sprinkled over the top.
-
For safe meat preparation, reference the USDA website.For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.